Gluten-Free Mini Cheesecakes

I adapted this recipe from one I found on Pinterest.  Although the recipe says it only makes 12 cheesecakes, I was able to make 24 mini ones, plus two regular muffin cheesecakes without any crust.  Super easy to make and the topping possibilities are endless.

Pinterest Recipe - I used this recipe to create my own Gluten-Free version.

Here are my modifications:

The Best Mini-Cheesecakes Ever

Makes 24 mini cheesecakes

• 2 to 2 1/2 cups of crushed chocolate Gluten-Free Chex (the cinnamon ones would work too)
• 3 T butter, melted
• 2 8 oz. packages cream cheese, softened
• 3/4 cup white sugar
• 2 eggs
• 1 t vanilla extract
• melted chocolate and carmel to drizzle over the top
• fruit or pie fillings to put on the top OR just eat them plain.

Preheat oven to 350F. Lightly grease a mini muffin pan

Place a heaping teaspoon (more or less, depending on how much you like crust) in each cheesecake well. Press down with a spoon.

In a mixing bowl, beat cream cheese and sugar until well mixed. Add eggs and vanilla; beat until light and fluffy.

Fill wells with cream cheese batter.  Bake for 13-15 minutes. Cool.

Push each cheesecake out of its well from the bottom. With a butter knife, remove each cheesecake from the bottom plate and place on parchment paper or lightly greased tinfoil. Drizzle with melted chocolate or carmel.